Sweet Potato Spice Cake with Cream Cheese Frosting (low FODMAP)
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Serves 8 - 12 • Ok to make-ahead: Steps 1 - 6
Sweet potato spice cake is one of the easiest cakes to make and, because it includes both sweet potatoes and oil, it’s an incredibly moist cake. The sweet potatoes give it a beautiful orange color and when you top it off with our best cream cheese frosting you have a picture-perfect cake that you’ll be adding regularly to your cake-making lineup. Bring this cake to your next family gathering and they’ll all think you’ve become a baking genius!
Ingredients
2 3/4 cups gluten-free all-purpose flour (I used King Arthur Measure for Measure)
1 3/4 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup vegetable oil
1 1/2 cups light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
3 large eggs at room temperature
1 large egg yolk at room temperature
1 (15 ounce) can of sweet potato puree
1/2 cup lactose-free sour cream
Directions
(1) Prepare: Preheat the oven to 350 degrees F. Grease one 13x9x2-inch pan or two 9-inch round pans and line the bottom with parchment paper.
(2) Combine the dry ingredients: In a medium-sized bowl, whisk together the gluten-free flour, baking powder, salt, baking soda, and spices.
(3) Combine the wet ingredients: In the bowl of the stand mixer fitted with paddle attachment mix together the oil, sugars, and vanilla. Add the eggs and extra egg yolk, one at a time, and beat on medium speed until smooth between each addition. Add the sweet potato and the sour cream and beat until smooth.
(4) Blend the cake: Add the dry ingredients to the wet in two parts and, mix on low just until the flour disappears—do not over-mix.
(5) Bake the cake: Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 30 to 35 minutes until a toothpick comes out with only a moist crumb or two.
(6) Finish: Let cool until easy to handle, then run a butter knife around the edges, releasing it from the pan. Invert the cake onto a cooling rack, flipping it right side up to cool to room temperature.
Make-ahead note: At this point, the cake will keep in an airtight container at room temperature for 2-3 days. when I made this cake, I baked the cake on day 1 and then frosted it on day 2. It was delicious!
(7) Frost the cake: When ready to frost the cake, make our best cream cheese frosting then frost.
(8) Plate and serve: Slice and serve and watch your family, friends, or guests marvel at what a moist and delicious cake you have made!
Pro tips: To bring eggs up to room temperature quickly, simply put them in a bowl of warm (not hot) water for a few minutes.
This cake would be delicious and would work well, as a sheet cake or cupcakes too. Just modify your cooking time so they don’t overcook.
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